Hi, hanging in there here in the UK. Do you think this might work with red kidney beans? That's the only beans I have in the cupboard apart from baked beans in tomato sauce which might work too, but think the sauce maybe better washed off as it can be a bit sweet.
Coping I think is the right word, haha. I haven't lost my marbles yet, so there's that at least. Cooking and dieting are two things helping me stay sane during all of this.
Coping okay, cooking for one. My late husband like having lots of canned goods by, so I have lots of canned beans and tomatoes. I found some canned crab meat yesterday and made crab cakes, which I served with Sriracha mayonnaise.
Glen, you are amazing. My wife and I are learning A LOT from you. Thanks so much for getting us through all of this! *You calming demeanor is really what we need right now. I am hooked on your channel.
@@JVerschueren Yes. I've been contemplating what to make of that observation. Between making a remix and just posting it in a comment, this seemed like the least effort requiring option.
Gotta be honest, this has been one of my favorite series so far (except the unfortunate circumstances surrounding it). The impromptu recipes showing that anything can be made into a filling and tasty meal are always very interesting. Thanks for another great video.
I love when my family would clean out the cupboards. It was an adventure for sure. That's how I learn to cook. You guys are so awesome. I love you both.
I’ve been doing the same thing as Glen: a lot of what I’m cooking with is way past best-by date and often freezer burnt as well, and yet I’m making some really delicious dinners.
This is how I would cook for my husband. One day, after tasting something he Really liked, he said: “Do you think you could make this again?” When using the tail ends of stuff in the cabinets and fridge, the answer is usually, “No.”. Thanks for sharing your ideas, common sense and Jules. Hugs From a grandmother on the Chesapeake in Maryland.
Holding up well, cooking lots. Once my garden thaws (Frigid Alberta), I think I'll call it a Hope Garden. The good food really helps my family be happy, and I'm hoping the gardening will as well.
Thank you for these lovely meal ideas. I'm a person who keeps a stocked pantry, but often fall back into the same few familiar recipes with those ingredients. I love your laid back, calm approach to working with what you have, and all the ideas for variations you throw out. Watching your channel over the last few weeks has totally helped me cope. Thanks for doing what you're doing!
My 11-year-old loves this series and has been making al the dinners and the bread. I may be 600 pounds after this lockdown but my three teens will be ready when its time to leave the nest.
just discovered and subscribed right away. you definitely deserve your million subs already! also your positive attitude in these hard times gives hope to anyone watching your "routine" , even to people like me on the other side of this planet 10k miles away. salute!
Having a jar of garlic granules in the spice rack (I have a couple of recipes that use them) is very handy for situations like this where you might not have access to fresh garlic.
I love watching these and the creativity. I find myself a little amused by just how much is in your pantry though. It'd take a few days to a week to completely clear out our pantry/fridge/freezer/crumbs under the dishwasher and cooker.
Made this last night with a few changes; I skipped boiling the shrimp shells to save time and dishes and didn't add water to the tomatoes, but used a slightly larger can of crushed tomatoes to compensate. I used a single can of mixed beans, but didn't use a bay leaf because I don't have any on hand. I also added a minced shallot, cooking it for a bit before I added the garlic, of which I also used a bit more than called for. I used double the chili powder and added a few tablespoons of Nando's "hot" peri-peri sauce for some additional heat. It turned out great, but my cat kept trying to steal the shrimp shells while I was taking them off the shrimp!
Hello Glen, Just a tip from a friend. I noticed you were making stock with the shrimp shells and you threw out the root cuttings from the bottom of the garlic plants. I would have tossed them in the stock pot. What I actually do is always have a bag in the freezer for carrot, broccoli peelings, apple, pear, etc cores, the ends of all the alliaceous plants (when i smash the garlic there's some oils there). along with all the bones skin etc from the animals (I Do seperate the fish from the non-fishy). A Dear friend of my mother's taught me this trick. that way I always have homemade stock. simmer, drain, concentrate (to save space) and freeze or can. I just love your show Glen. I learn a lot and it's fun to watch you and Jules interact. Great fun. Hugs to you both from Oaxaca Mexico. JIM
I gotta feel I gotta feeling, that tonight, that tonight That tonight's gonna be a good, good, good, good, good [...] Dammit, it's gonna be looping in my head tonight
I always enjoy your videos, but this is one of my favorite. It is the ultimate 'cook with what you have got' recipe. I am striving to be more creative with my cooking!
Shrimp being one of my favorite foods, plus the fact that I love anything tomato-y... definitely giving this a try!! :} Thank you so much for all the recent content Glen & Jules; it's really helping me cope in these stressful times! 🤗
Cant' believe the amount of content you are putting out! Wow! Holding up ok and eating very well. Thank you for all the delicious and easy-ish recipes! Will definitely try this one.
I love your videos. I'm glad I found them. You have such a knack for making a good meal out of anything you find. We have enjoyed every recipe of yours that we've tried. When you used your freezer burned shrimp, I was impressed. Alot of folks would have tossed them. Thanks for the great recipe ideas.
You guys are amazing! I found you only five months ago or so based on my sofa experiments. And since then I've stuck around for everything since. You guys seem to have the same good sensibilities we have here in coastal Maine. Keep up the great work!
Doing fine so far. I'm lucky enough to work from home. I ended up making a Brazilian strogonoff yesterday. Normally it calls for straight chicken breast (or there's a beef variety), but running short on breast, I did use some dark meat as well - and it still came out fantastic. I've gotten my mom watching your episodes - they're quite enjoyable to watch.
I made something similar last night but with freezer-burned frozen cod. Poached in spicy tomato sauce, served with pasta. It was better than I thought it would be.
I made a vegan creamed spinach out of some freezerburned spinach and some soft tofu that was coming up on date and was very pleased with myself. Sauteed onion and garlic, added some curry powder, added the spinach, then blended the soft tofu until it was totally smooth and added that. Also the zest and juice of half a lemon at the end and some nutritional yeast. Mixed it with pasta and it was very satisfying
Automatic "thumbs up" as I know it's going to be good. I love your delivery and the background information you provide in your videos. Prawns/shrimp as a cheap meal. I read somewhere that, back in the day, inmates in a U.S. prison complained of inhumane treatment because they were fed lobster too often. In 19th century England, oysters were "poor man's food", because they foraged for them on the seashore and riverbanks as they couldn't afford to buy "proper" meat from a butchery! Stay safe. Lots of love respect from Australia, Garry.
If you had a few more prawns, you could have tossed the whole can of black-eyed peas in there and had leftovers, or been able to feed one or two more people. I would probably have taken some of the sauce out of the pot and blended some of the beans into it to thicken the sauce. Bread ad lots of butter to mop that delicious sauce from your bowl.
Last time I cooked shrimp, I got distracted for a moment and overcooked them. I've got another bag in the freezer though. I'll put it up for a vote to see if I should do this recipe. One of my 4 kids still at home isn't big on spicy, but I love it. I keep making variations of Tom Yum soup and I always put 2 or 3 habaneros in a large bowl of soup.
I'm getting by with a little help from my (youtube) friends. Thanks for that! Strangely, frozen jumbo shrimp has been available in my stores so far, both raw and peeled/deveined/cooked. So I'm using it a lot in various ways. This looks great, I'll have to improvise on some things but that's just the times we're living in. Definitely goes into my recipe playlist! Take care and stay well!
I saw that recipe for scalloped oysters!!! Ya gotta do that one also when this mess is over.... In the meantime, guess who will be digging freezer burned shrimp out of his freezer??? Thanks for another great video!
A question for all, about forty years ago when I was in the military (basic training) there was a pizza chain called Gondola & they made a thin crust cheese & shrimp pizza (I would eat supper, but, always would get hungry in the evening & would order 2 of them before going to sleep, never gained any weight, probably the 5 to 10 K runs every day, second-best shape I was ever in), anyone have any idea what kind of cheese they might have used or any suggestion of a cheese that would pair well with shrimp??? Trying to relive my youth???
As long as was held in deep freeze - they are OK from a safety standpoint. The bag was still sealed so they hadn't taken on any freezer 'flavour', so the only worry was if they would be too dried out; and they weren't.
@@GlenAndFriendsCooking Thanks, that's a really good thing to know. Especially under current circumstances as people might have things like frozen fish fillets or meat that has been lying around at the back of the freezer for a little too long.
Thanks for watching Everyone! *How is everyone coping?* Full recipe is in the Description Box.
Hi, hanging in there here in the UK. Do you think this might work with red kidney beans? That's the only beans I have in the cupboard apart from baked beans in tomato sauce which might work too, but think the sauce maybe better washed off as it can be a bit sweet.
Coping I think is the right word, haha. I haven't lost my marbles yet, so there's that at least. Cooking and dieting are two things helping me stay sane during all of this.
Coping okay, cooking for one. My late husband like having lots of canned goods by, so I have lots of canned beans and tomatoes. I found some canned crab meat yesterday and made crab cakes, which I served with Sriracha mayonnaise.
Doing fine, being inspired to cook by this delightful canadian fellow and his wife!
Thanks Glen and Jules!
Glen, you are amazing. My wife and I are learning A LOT from you. Thanks so much for getting us through all of this!
*You calming demeanor is really what we need right now.
I am hooked on your channel.
Can't unsee: When Glen takes the first bite of his dish, he'll take a step back. Every video.
Yep, we noticed it too. When he does it, we cheer. Every time :-)
That’s just in case the dish bites back.
aaaahahahahaha oh noooo
@@JVerschueren Yes. I've been contemplating what to make of that observation. Between making a remix and just posting it in a comment, this seemed like the least effort requiring option.
@@thomastegner REMIX!!
This is such a timely episode given the bag of shrimp that has lived at the back of my freezer a little too long.
I used mine 2 days ago lol 😕
Going to use mine tonight .. very timely, indeed
Same!
Gotta be honest, this has been one of my favorite series so far (except the unfortunate circumstances surrounding it). The impromptu recipes showing that anything can be made into a filling and tasty meal are always very interesting. Thanks for another great video.
I love this channel so much. I feel like the mental health support it provides is on par with counseling
I love when my family would clean out the cupboards. It was an adventure for sure. That's how I learn to cook. You guys are so awesome. I love you both.
I’ve been doing the same thing as Glen: a lot of what I’m cooking with is way past best-by date and often freezer burnt as well, and yet I’m making some really delicious dinners.
This is how I would cook for my husband. One day, after tasting something he Really liked, he said: “Do you think you could make this again?” When using the tail ends of stuff in the cabinets and fridge, the answer is usually, “No.”. Thanks for sharing your ideas, common sense and Jules. Hugs From a grandmother on the Chesapeake in Maryland.
Holding up well, cooking lots.
Once my garden thaws (Frigid Alberta), I think I'll call it a Hope Garden. The good food really helps my family be happy, and I'm hoping the gardening will as well.
Thank you for these lovely meal ideas. I'm a person who keeps a stocked pantry, but often fall back into the same few familiar recipes with those ingredients. I love your laid back, calm approach to working with what you have, and all the ideas for variations you throw out. Watching your channel over the last few weeks has totally helped me cope. Thanks for doing what you're doing!
My 11-year-old loves this series and has been making al the dinners and the bread. I may be 600 pounds after this lockdown but my three teens will be ready when its time to leave the nest.
I freeze the shrimp shell for those times I need to make a seafood stock.
Do you use more than once?
I'm excited, this looks delicious and I have all the ingredients down to the slightly freezer burned shrimp.
lol ... me too
GLEN MI AMIGO! & The original Southwest Canadian... Keep up the good cooking!
just discovered and subscribed right away. you definitely deserve your million subs already! also your positive attitude in these hard times gives hope to anyone watching your "routine" , even to people like me on the other side of this planet 10k miles away. salute!
Having a jar of garlic granules in the spice rack (I have a couple of recipes that use them) is very handy for situations like this where you might not have access to fresh garlic.
I love watching these and the creativity. I find myself a little amused by just how much is in your pantry though. It'd take a few days to a week to completely clear out our pantry/fridge/freezer/crumbs under the dishwasher and cooker.
Made this last night with a few changes; I skipped boiling the shrimp shells to save time and dishes and didn't add water to the tomatoes, but used a slightly larger can of crushed tomatoes to compensate. I used a single can of mixed beans, but didn't use a bay leaf because I don't have any on hand. I also added a minced shallot, cooking it for a bit before I added the garlic, of which I also used a bit more than called for. I used double the chili powder and added a few tablespoons of Nando's "hot" peri-peri sauce for some additional heat.
It turned out great, but my cat kept trying to steal the shrimp shells while I was taking them off the shrimp!
Hello Glen, Just a tip from a friend. I noticed you were making stock with the shrimp shells and you threw out the root cuttings from the bottom of the garlic plants. I would have tossed them in the stock pot. What I actually do is always have a bag in the freezer for carrot, broccoli peelings, apple, pear, etc cores, the ends of all the alliaceous plants (when i smash the garlic there's some oils there). along with all the bones skin etc from the animals (I Do seperate the fish from the non-fishy). A Dear friend of my mother's taught me this trick. that way I always have homemade stock. simmer, drain, concentrate (to save space) and freeze or can. I just love your show Glen. I learn a lot and it's fun to watch you and Jules interact. Great fun. Hugs to you both from Oaxaca Mexico. JIM
I made this last night, it was delicious. I only had 1 small can of black beans so served it with rice which worked really well. Thanks
I was wondering if that can of black-eyed peas would sing "I got a feeling UUUH UUUH" when opened
I gotta feel
I gotta feeling, that tonight, that tonight
That tonight's gonna be a good, good, good, good, good
[...]
Dammit, it's gonna be looping in my head tonight
I'm going to make this tomorrow night! I love shrimp/prawns and I love beans....thanks, Glen!!! Hi Jules!!
I always enjoy your videos, but this is one of my favorite. It is the ultimate 'cook with what you have got' recipe. I am striving to be more creative with my cooking!
Shrimp being one of my favorite foods, plus the fact that I love anything tomato-y... definitely giving this a try!! :} Thank you so much for all the recent content Glen & Jules; it's really helping me cope in these stressful times! 🤗
Cant' believe the amount of content you are putting out! Wow! Holding up ok and eating very well. Thank you for all the delicious and easy-ish recipes! Will definitely try this one.
I love your videos. I'm glad I found them. You have such a knack for making a good meal out of anything you find. We have enjoyed every recipe of yours that we've tried. When you used your freezer burned shrimp, I was impressed. Alot of folks would have tossed them. Thanks for the great recipe ideas.
You guys are amazing! I found you only five months ago or so based on my sofa experiments. And since then I've stuck around for everything since. You guys seem to have the same good sensibilities we have here in coastal Maine. Keep up the great work!
Doing fine so far. I'm lucky enough to work from home. I ended up making a Brazilian strogonoff yesterday. Normally it calls for straight chicken breast (or there's a beef variety), but running short on breast, I did use some dark meat as well - and it still came out fantastic.
I've gotten my mom watching your episodes - they're quite enjoyable to watch.
New subscriber. This is a great all around recipe. So much potential and flexibility. Thanks so much.
I made something similar last night but with freezer-burned frozen cod. Poached in spicy tomato sauce, served with pasta. It was better than I thought it would be.
I love how you say chipotle.
perfect, I have shrimp in the freezer with no plans until now. Thanks!
It's been a few weeks since I've had some shrimp. This looks great.
Good job glen... I'm enjoying and trying out all your pandemic cooking recipes... thanks
Glen, this recipe looks Amazing!!!! I Have to try this!!!
tasty & so delicious
I made a vegan creamed spinach out of some freezerburned spinach and some soft tofu that was coming up on date and was very pleased with myself. Sauteed onion and garlic, added some curry powder, added the spinach, then blended the soft tofu until it was totally smooth and added that. Also the zest and juice of half a lemon at the end and some nutritional yeast. Mixed it with pasta and it was very satisfying
Automatic "thumbs up" as I know it's going to be good. I love your delivery and the background information you provide in your videos.
Prawns/shrimp as a cheap meal. I read somewhere that, back in the day, inmates in a U.S. prison complained of inhumane treatment because they were fed lobster too often.
In 19th century England, oysters were "poor man's food", because they foraged for them on the seashore and riverbanks as they couldn't afford to buy "proper" meat from a butchery!
Stay safe.
Lots of love respect from Australia,
Garry.
If you had a few more prawns, you could have tossed the whole can of black-eyed peas in there and had leftovers, or been able to feed one or two more people. I would probably have taken some of the sauce out of the pot and blended some of the beans into it to thicken the sauce. Bread ad lots of butter to mop that delicious sauce from your bowl.
Last time I cooked shrimp, I got distracted for a moment and overcooked them. I've got another bag in the freezer though. I'll put it up for a vote to see if I should do this recipe. One of my 4 kids still at home isn't big on spicy, but I love it. I keep making variations of Tom Yum soup and I always put 2 or 3 habaneros in a large bowl of soup.
Looks great my friend
Thank you
🇨🇦🇨🇦
Have you cooked with ramps (also known as wild leeks and spring onions)? I live in the south and they're a bit of a delicacy here. I love them.
I'm getting by with a little help from my (youtube) friends. Thanks for that! Strangely, frozen jumbo shrimp has been available in my stores so far, both raw and peeled/deveined/cooked. So I'm using it a lot in various ways. This looks great, I'll have to improvise on some things but that's just the times we're living in. Definitely goes into my recipe playlist! Take care and stay well!
Spinach or kale in it would be awesome, too!
I saw that recipe for scalloped oysters!!! Ya gotta do that one also when this mess is over.... In the meantime, guess who will be digging freezer burned shrimp out of his freezer??? Thanks for another great video!
Remind a me of a escabeche sauce my family would make in Veracruz.
This looks so good I will definitely try it!
This looks so good Glen! Wow.
When you said you could finish it by just throwing the top on I added it to my list of things to try
You might enjoy I'itoi onions if they will grow in your area. They are a Native American onion from the Southwest and have a very nice flavor.
Might be good with grits.
Omg I have those same shrimp lol they were on sale
Is it just me or is the sound in this episode very lo? I have the volume on my ipad on max volume.
You are Bobby Flan of your beans in can.
Weird combination, but sometimes weird works. I'll put this on my try list.
lol "the garlic that's aboot to sproot"
Does anyone think this same recipe would work with frozen tilapia or flounder?
After watching this video it's confirmed for my. Glen is cooking mcgyver🤣😂
A question for all, about forty years ago when I was in the military (basic training) there was a pizza chain called Gondola & they made a thin crust cheese & shrimp pizza (I would eat supper, but, always would get hungry in the evening & would order 2 of them before going to sleep, never gained any weight, probably the 5 to 10 K runs every day, second-best shape I was ever in), anyone have any idea what kind of cheese they might have used or any suggestion of a cheese that would pair well with shrimp??? Trying to relive my youth???
Trying to be sneaky eh? The pan you cooked in changed. Was subtle but my brain said something is different here. 😉😏😜
Hmmmmm!? How many minutes under the broiler?
This week, I found some Basa fish in the freezer. Thought it was chicken😊
Feed the algorithm
If I were to use rice in this recipe, how you recommend I prepare it? Just throw it in with the sauce or cook it first then add it?
You could cook the rice in the sauce so it soaks up the flavour - just add the appropriate amount of extra liquid.
Can you use garlic chives instead of the mini garlic?
Yes definitely!
We need to trade cupboards, because I don't have any shrimp, much less shrimp that I've had so long that it's freezer burned!
Glen said the best before date was June 2019. This video is published April 2020. Is the shrimp still safe almost a year later?
Birgit Apitius I was also taken aback by that but as long as the freezing temperature is maintained, they can be preserved for a while.
As long as was held in deep freeze - they are OK from a safety standpoint. The bag was still sealed so they hadn't taken on any freezer 'flavour', so the only worry was if they would be too dried out; and they weren't.
Hi, I needed only a half of a large can of whole tomatoes, so I froze the other half.
😁✌🖖👌👍😎
Poor Michigan no victory garden for them seeds are non essential says Governor Gretchen Whitmer
Can someone explain to me how they're eating that shrimp that is super old now? I know it's been in the freezer, but that's a long time lol
Why can't we just copy/paste your recipes??.
Are you trying on a mobile device? That's a problem directly from RUclips - you can cut and paste on a laptop or desktop.
@@GlenAndFriendsCooking thank you kindly!
Expired seafood is really scary stuff. How do you know you aren’t going to get food poisoning?
It didn't sit on the counter for a year - it was in a deep freezer, since the day I bought it. Frozen foods don't go bad, they just dry out a bit.
@@GlenAndFriendsCooking Thanks, that's a really good thing to know. Especially under current circumstances as people might have things like frozen fish fillets or meat that has been lying around at the back of the freezer for a little too long.